Garam Yorkshire Hotpot

  • 4

A traditional slow-cooked meal originating from the north of England, with a little garam masala thrown in

  • 25g (1 oz) unsalted butter
  • 100g (3½ oz) lean lamb cubes – boneless, fat-trimmed, cut into 1cm pieces
  • Sprinkle of plain flour 
  • ½ onion – peeled, chopped
  • 1 medium carrot – peeled, washed, shredded
  • 1 bay leaf
  • ¼ tsp minced garlic
  • ¼ tsp ground garam masala
  • 60ml (2 ½ fl oz) lamb stock – baby- friendly
  • 1 white potato – peeled, washed, sliced


  • Step 1

    Pre-heat oven to 160C/ 325F/ gas mark 3.

  • Step 2

    Melt the butter in a frying pan and add the lamb and flour. Stir-fry continuously until the lamb pieces have browned. Then remove and place in a small oven-proof dish.

  • Step 3

    Using the same frying pan heat a little oil and add the onion, carrot, bay leaf and stir-fry until the onion is soft and golden.

  • Step 4

    Add the garlic and garam masala to the pan and stir- fry for a further 30secs, then immediately pour the mixture over the lamb in the ovenproof dish followed by the stock.

  • Step 5

    Place the potato slices in a layer over the top until it forms a cover for the stew underneath.

  • Step 6

    Brush a little melted butter or oil over the potato slices, cover the dish loosely with foil and place on the middle shelf of the oven and slow cook for 1 1⁄2 hours.

  • Step 7

    Allow cooling and shred or mash the meal as necessary for baby. For older children serve with a side of freshly cooked vegetables for a more filling meal.

  • Loaded with iron for baby, this meal is delicious and nutritious.

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Recipe from award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family by Zainab Jagot Ahmed, available to buy now from Amazon UK (RRP £14.99). Also, shortlisted for the Prima Baby Awards 2015 – Best Family Cookery Book.